DETECTING THE PRESENCE OF ANTIBIOTIC RESIDUE IN MILK SNACKS
SOLD TO ELEMENTARY SCHOOL
ABSTRACT
Ellin Harlia, Yuli Astuti, Eulis Tanti Marlina
Faculty Of Animal Husbandry Padjadjaran University
The presence of harmful antibiotic residue in milk snacks sold to elementary
school students in Tanjungsari Sumedang has obviously violated the food safety
regulations, since harmful antibiotic residue can cause serious health and medical
problems, such as resistency and allergic on individuals exposed to them. An
investigation on “ Detecting The Presence of antibiotic residue in milk snacks sold to
elementary school students. Qualitative test after milk was pasteurized using Bacillus
subtilis and Staphylococcus aureus as bacteria tester. Finally the result were descriptively
analysed. The result of qualitative on milk snacks samples taken from 5 milk vendors
shows that the presence of the antibiotic residue is positive. The quantitative test shows
the average content of penicillin and tetracycline in the samples collected from vendor A,
B, C, D, E and F is less than 0,05 ppm or below the requirements standard of Maximum
Residue Limit SNI 2000, they are penicilline 0,1 ppm and tetracycline 0,05 ppm.
Key Word : Milk, Residue, Antibiotic
INTRODUCTION
Snack sold at elementary school this now while is receiving attention, because
has on impact on the student health for short time and long time. Its several snack sold
for student can will be disturbed healthy among antibiotic residue in milk. Milk as snack
sold student in plastic small size in the amount 500 Rupiah. During mastitis case there is
still with antibiotic theraphy and dairy farmer hasn’t be faithfull to withdrawl time
antibiotic so milk will be content antibiotic residue. Antibiotic residue in milk form
problem that come from dairy farmer various KUD at Java Land already was reported
by researcher
from Balai Penelitian Veteriner (Bahri and Murdiati, 1994). Milk
processing by means of pasteurize form manner that general processing was conducted.
Its several researcher suggest that hasn’t all antibiotic can broken by heated.
Aim Research
For understand to which as far as antibiotic residue content in milk snack sold to
elementary School by means of Microbiology Test be based on formation clear zone.
Research Advantages
Result will be hoped can do given advantages practical for dairy farmer in order that pay
attention dose and with drawl time antibiotic using. Scientific contribution for food
safety development for health student elementary school in order that obtain snack sold
that fulfill condition nutrient and free residue.
Research Method
Research are use case study at milk vendor that sold at elementary school. Trial using
Bogaerts and Wolfs Four Plate Test or Frontier Post Test for determine clear zone and
determine antibiotic group be based on pH acid and bases (Oka, et all.,1995). Data will
be researched in a descriptive and will be comparison with Maximum Limit Residue SNI
2000.
Result
Result examination penicillin residue using clear zone, will be appeared at Table 1.
Table 1. Average Clear Zone Penicillin antibiotic (mm)
Average
Vendor A
Vendor B
Vendor C
Vendor D
Vendor E
7,0
5,8
8,2
7,8
6,8
Standard of Comparison
Control
Diameter Clear zone (mm)
0,05 ppm
0,10 ppm
0,50 ppm
1,00 ppm
12
13
14
15
Average diameter clear zone from five vendor has it appeared after pasteurize penicillin
residue content already fulfill the requirements Standard Maximum Residue Limit SNI
2000 (maximum 0,1 ppm with diameter clear zone 13 mm). Formation clear zone
smaller than 12 mm at Table 1, although such penicillin residu there are still in milk after
pasteurize,
because penicillin residue endure heat temperature.
Appropriate with
opinion Moats (1988) that for inactivation 100% penicillin residue be needed 1705
minute with temperature 71oC and will faster if temperature that used higher.
Examination Tetracyclin Residue
Result examination tetracycline residue in milk that sol by vendor at elementary school,
will be appeared at Table 2.
Table 2. Average Clear Zone Tetracyclin Antibiotic (mm)
Vendor A
Average
2,8
Vendor B
2,8
Vendor C
3,6
Vendor D
Vendor E
2,8
3,5
Standard of Comparison
Control
Diameter Clear zone (mm)
0,05 ppm
12
0,10 ppm
15
0,50 ppm
17
Table 2. Showed average tetracycline residue broken by pasteurize temperature.
From 20 sample milk pasteurize that positif tetracycline residue after under Maximum
Residue Limit SNI 2000 (Maximum 0,05 ppm). Diameter clear zone 2 mm or less that is
resisten. Diameter clear zone 2-3 mm that is sensitif. Sensitif sample with capacity that
high enough if diameter clear zone as big as 3 mm or more (Colins, 1976).
Table 2. showed that average diameter clear zone there are sensitive, because
temperature pasteurize be able decreased tetracycline residue until milk be permitted for
was drunk. Appropriate with opinion Booth (1987) tetracycline residue 5 -10 ppm that in
food be able degradation with heated become around 1 ppm.
CONCLUSION
Penicillin and tetracycline residue be able were detection in milk snack to elementary
school student in limit that were permitted for consumption after pasteurize.
SUGGESTION
Antibiotic residue in milk be needed was attention, although very lower content. If
consumption every day will make medical problems because residue characteristic that is
accumulative. Supervision using animal medicine must be needed attention so that dairy
farmer be faithful to withdrawl time.
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